Seared Ribeye Steak with Garlic Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Ribeye Steak with Garlic Butter

YOUR SOLIN GENERATED RECIPE

Seared Ribeye Steak with Garlic Butter

Pan-seared ribeye steak basted in a rich garlic-infused butter, finished with a sprinkle of flaky sea salt for a melt-in-your-mouth texture.

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NUTRITION

320kcal
Protein
41.0g
Fat
16.8g
Carbs
1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Ribeye Steak (trimmed of exterior fat)

0.5 tablespoon Grass-fed Butter

1 clove Garlic (smashed)

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Pat the ribeye steak completely dry with paper towels and season both sides generously with sea salt and black pepper.

  • 2

    Heat a heavy cast-iron skillet over high heat until it is very hot and just beginning to smoke.

  • 3

    Place the steak in the dry pan and sear without moving for approximately three minutes to develop a deep, golden-brown crust.

  • 4

    Flip the steak and immediately add the grass-fed butter and the smashed garlic clove to the skillet.

  • 5

    Carefully tilt the pan so the melting butter pools with the garlic, then use a large spoon to continuously baste the steak with the hot butter for another two minutes.

  • 6

    Transfer the steak to a warm plate or cutting board and allow it to rest for five minutes before slicing to keep the center juicy.

Seared Ribeye Steak with Garlic Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Ribeye Steak with Garlic Butter

YOUR SOLIN GENERATED RECIPE

Seared Ribeye Steak with Garlic Butter

Pan-seared ribeye steak basted in a rich garlic-infused butter, finished with a sprinkle of flaky sea salt for a melt-in-your-mouth texture.

NUTRITION

320kcal
Protein
41.0g
Fat
16.8g
Carbs
1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Ribeye Steak (trimmed of exterior fat)

0.5 tablespoon Grass-fed Butter

1 clove Garlic (smashed)

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Pat the ribeye steak completely dry with paper towels and season both sides generously with sea salt and black pepper.

  • 2

    Heat a heavy cast-iron skillet over high heat until it is very hot and just beginning to smoke.

  • 3

    Place the steak in the dry pan and sear without moving for approximately three minutes to develop a deep, golden-brown crust.

  • 4

    Flip the steak and immediately add the grass-fed butter and the smashed garlic clove to the skillet.

  • 5

    Carefully tilt the pan so the melting butter pools with the garlic, then use a large spoon to continuously baste the steak with the hot butter for another two minutes.

  • 6

    Transfer the steak to a warm plate or cutting board and allow it to rest for five minutes before slicing to keep the center juicy.